Air Fryer Fingerling Potatoes with Harissa Chimichurri

Air fryer fingerling potatoes are perfectly crispy on the outside, fluffy on the inside, and drizzled with a flavorful harissa chimichurri sauce.

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Air Fryer Fingerling Potatoes with Harissa Chimichurri

Air fryer fingerling potatoes are perfectly crispy on the outside, fluffy on the inside, and drizzled with a flavorful harissa chimichurri sauce.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 325kcal

Ingredients

Air Fryer Fingerling Potatoes

1 lb fingerling potatoes, halved
1 tablespoon extra-virgin olive oil
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste

Harissa Chimichurri

3/4 cup firmly-packed flat leaf parsley
1/4 cup fresh oregano leaves
1 tablespoon harissa paste
1 tablespoon lemon juice
3 medium cloves garlic, peeled
1 tablespoon agave nectar or honey
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Additional fresh parsley and lemon wedges for garnishing

Instructions

Air Fryer Fingerling Potatoes

In a large bowl, toss potatoes with olive oil and seasonings. Season with salt and pepper to taste.
Spray grate of a 4-qt air fryer with pan spray and preheat to 400F for 3 minutes.*
Lay potatoes in a single layer in air fryer. Cook at 400F 7 minutes, then shake basket to flip potatoes and cook an additional 3-5 minutes until potatoes are tender and golden brown.

Harissa Chimichurri

In a food processor or blender, combine parsley, harissa, lemon juice, garlic, agave, and salt + pepper to taste. Pulse chimichurri several times, while drizzling olive oil through top until chimichurri is semi-smooth.
Garnish air fryer fingerling potatoes with additional parsley and squeeze lemon wedges over top. Serve potatoes hot dipped or drizzled in chimichurri sauce. Enjoy!

Notes

*For oven roasting potatoes instead of air frying, lay potatoes in a single layer on a large greased baking sheet. Bake potatoes at 400F 20-25 minutes, stirring potatoes once halfway through baking, until potatoes are tender and golden brown.

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